I’ve had a spiralizer for quite some time now, but in all the chaos of the last 6 months or so I haven’t had much chance to try it or to share any of my ideas or recipes for it, so today I’m going to remedy that with my first spiralizer recipe! This absolutely delicious and very very easy recipe for butternut squash ‘noodles’ is fast becoming my favourite lunch at the moment. To make things easier, you don’t actually even need a spiralizer for this one because I’ve recently discovered that you can now buy ready spiralized squash noodles in some supermarkets – I found them in Sainsbury’s recently, brilliant for saving time and effort. This is a great recipe for using up leftover roast chicken too – just shred it and chuck it in!
If you’re interested in the idea of spiralizing yourself though, I have this one and highly recommend it – it’s really easy to use, pretty easy to clean, packs away to a really compact size and best of all is designed to use all of the fruit or vegetable that you’re spiralizing so there’s no waste. My 8 year old loves using it too, under close supervision of course – though I am the one who nearly chopped off a finger trying to clean it the first time – it’s a dangerous business this healthy eating! I’ve got lots of spiralizer recipes in the works so I’ll hopefully be sharing them with you here over the next few weeks and months.
I’m really trying to improve my eating habits at the moment – I have to admit that my children eat a far healthier diet than I do, and I find that quick to prepare light lunches like this one are perfect for keeping me on track. It’s worth trying the squash noodles on your kids too – they might well be excited by the novelty enough to eat it all up! I use a mild sweet chilli sauce but if it’s too spicy for your kids you could try a drizzle of salad dressing or red or green pesto instead.
Butternut Squash Noodles with Sweet Chilli Chicken
Ingredients (serves 2):
- 500g butternut squash
- 10-15 cherry tomatoes
- 1 tbs olive oil or olive oil spray
- 200g cooked chicken breast
- 2 tbs sweet chilli sauce
Method:
Preheat the oven to 200°C (Gas mark 6/390°F). Brush or spray a large non-stick roasting tin with a little of the oil.
Start by peeling and spiralizing the squash using the thickest noodle blade. You’ll need to use the long thinner end of the squash – chop it in half and save the boulbous end for another recipe. Skip this step if you’re using ready noodled squash!
Spread the squash noodles over the oiled roasting tin as evenly as possible. Cut the cherry tomatoes in half and add them to the noodles, then drizzle over the remaining olive oil and toss to coat (for a lighter version, spray with a little oil instead). Season to taste with salt and black pepper.
Roast for around 10-12 minutes, keeping a sharp eye on the noodles as they cook as they can quickly burn around the edges. Give them a good stir half way through cooking to ensure the noodles are evenly cooked.
Meanwhile, roughly chop the cooked chicken breast into small bite sized pieces. Once the noodles are cooked, remove from the oven and mix the chicken pieces in. Divide between two large bowls, then drizzle over the sweet chilli sauce and serve immediately.
I hope you’ll enjoy this recipe as much as I do! If you’re wondering what else you could make with a spirlizer, check out these yummy recipes from some of my blogging friends:
- Spiralized Sweet Potato Fries from Munchies & Munchkins
- Spiralized Baked Potato Rosti from Food to Glow
- Spiralized Sweet Potato Latkes from Family Friends Food
- Spiralized Courgette with Garlic Mushrooms from Lovely Appetite
- Chicken Zoodle Noodle Soup from My Fussy Eater
Grace
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Butternut Squash Noodles with Sweet Chilli Chicken
Ingredients
- 500 g butternut squash
- 10-15 cherry tomatoes
- 1 tbs olive oil or olive oil spray
- 200 g cooked chicken breast
- 2 tbs sweet chilli sauce
Instructions
- Preheat the oven to 200°C (Gas mark 6/390°F). Brush or spray a large non-stick roasting tin with a little of the oil.
- Start by peeling and spiralizing the squash using the thickest noodle blade. You'll need to use the long thinner end of the squash - chop it in half and save the boulbous end for another recipe. Skip this step if you're using ready noodled squash!
- Spread the squash noodles over the oiled roasting tin as evenly as possible. Cut the cherry tomatoes in half and add them to the noodles, then drizzle over the remaining olive oil and toss to coat (for a lighter version, spray with a little oil instead). Season to taste with salt and black pepper.
- Roast for around 10-12 minutes, keeping a sharp eye on the noodles as they cook as they can quickly burn around the edges. Give them a good stir half way through cooking to ensure the noodles are evenly cooked.
- Meanwhile, roughly chop the cooked chicken breast into small bite sized pieces. Once the noodles are cooked, remove from the oven and mix the chicken pieces in. Divide between two large bowls, then drizzle over the sweet chilli sauce and serve immediately.
I hope you will want to try this quick and easy recipe, please pin it if you do! For more easy family friendly dinner ideas and recipes, check out the Family Friendly Meals section here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
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